Mushrooms are more than just a culinary delight; they are vital agents of decomposition in ecosystems and serve as a crucial food source for numerous animals. Research scientists highlight the essential role mushrooms play in breaking down organic matter, recycling nutrients back into the soil, and maintaining ecological balance.
“Apart from popping in the ecosystem, mushrooms are becoming regular guests on restaurant menus, in grocery stalls as more farmers continue to embrace them,” said Susan Kabacia, a Research Scientist specializing in Fungi taxonomy at the National Museums of Kenya (NMK).
Kabacia reveals that NMK is actively collaborating with farmers across the country to popularize mushroom farming through training and the production of high-quality spawns (seeds). This initiative aims to boost local economies and provide sustainable agricultural practices.
One such beneficiary of this initiative is Felister Wanjiru, a resident of Baba Dogo in Nairobi, who has mastered the art of growing Oyster and button mushrooms. Wanjiru’s venture into mushroom farming began out of necessity when her previous business shuttered during the COVID-19 pandemic.
“I had bills to cater for, my child was young, and life in Nairobi revolved around money. I had to act quickly before I was grounded,” she said.
Fast forward three years, and Wanjiru’s mushroom business has flourished, becoming a lucrative endeavor. After receiving training from seasoned mushroom farmers and the National Museums of Kenya, she started with spawns worth Sh 5,000.
“I bought 10 bales of rice husks which I composted and mixed with mushroom spawns. I prepared 100 bags which produced at least 1 to 1.5 kg,” she said.
With a kilo selling for Sh 600, Wanjiru earned approximately Sh 60,000 from her first harvest. Encouraged by this success, she expanded her production significantly.
“At the moment, I prepare 1,500 to 2,000 bags, yielding at least 2,000 kilos. With a kilo going for Sh 600, I am in business,” she said.
Today, Wanjiru earns at least Sh 400,000 a month and has become an employer, providing jobs for six people—three permanent and three casual workers.
To achieve maximum production, Wanjiru ensures that her growing room is well-ventilated with controlled temperature and humidity. She grows two varieties of mushrooms: Oyster and button (white).
Her farming process involves several meticulous phases. First, she and her employees prepare compost from rice husks, which are boiled to kill germs and other contaminants. The compost is then cooled down and turned every two to three days to allow it to rot and for nutrients to concentrate. After 14 days, the compost is complete when it turns dark brown and becomes pliable. It is then pasteurized to kill bacteria and weed seeds and to remove ammonia, making the substrate ready for the growth of mushroom mycelium.
At the National Museums of Kenya, Kabacia notes the growing demand for mushrooms, driven by a health-conscious generation.
“Mushrooms are medicinal and rich in nutrients,” she said. Mushrooms contain high amounts of selenium, vitamin D, and vitamin B6. Selenium can help prevent cell damage in our bodies, vitamin D helps with cell growth, and vitamin B6 aids in forming red blood cells. “All of these nutrients in mushrooms help to maintain a healthy immune system,” she added.
More than 100 medicinal functions are produced by mushrooms and fungi, including antioxidant, anticancer, antidiabetic, antiallergic, immunomodulating, cardiovascular protector, anticholesterolemic, antiviral, antibacterial, antiparasitic, antifungal, detoxification, and hepatoprotective effects.
As mushrooms continue to prove their worth both environmentally and economically, their popularity is set to soar, benefiting ecosystems and communities alike.
